14.2.3.3 Fortified grape wine, grape liquor wine, and sweet grape wine
Codex food category, from Codex General Standard for Food Additives (CXS 192-1995), Annex B.
Codex's category system is hierarchical: an additive recognised for a general category is recognised for all its subcategories, unless otherwise stated. So this page lists the additives provided for this category directly, and then those provided for the broader categories that contain it. The exceptions — "unless otherwise stated" — are carried in the notes beside each provision: a note such as "Excluding chocolate milk" narrows what the provision permits, including for the subcategories that inherit it. Read the notes on a broader category's provisions before applying them here.
Provided for this category
| Additive | Maximum level | Notes | Citation |
|---|---|---|---|
| Calcium sulfate E516 | GMP | Note 517 The maximum level of the additive in grape wine set as Good Manufacturing Practice must not result in (i) the modification of the natural and essential characteristics of the wine and (ii) a substantial change in the composition of the wine. Some Codex Members further specify the use to be consistent with the Code of Oenological Practice of the International Organisation of Vine and Wine (OIV.) | CXS 192-1995 Table One, INS 516, food category 14.2.3.3 |
| Caramel I – plain caramel E150a | GMP | — | CXS 192-1995 Table One, INS 150a, food category 14.2.3.3 |
| Caramel II - sulfite caramel E150b | 50,000 mg/kg | — | CXS 192-1995 Table One, INS 150b, food category 14.2.3.3 |
| Caramel III - ammonia caramel E150c | 50,000 mg/kg | — | CXS 192-1995 Table One, INS 150c, food category 14.2.3.3 |
| Caramel IV - sulfite ammonia caramel E150d | 50,000 mg/kg | — | CXS 192-1995 Table One, INS 150d, food category 14.2.3.3 |
Provided for broader categories
These apply here through the hierarchy, subject to their own notes and conditions. Where an additive is also provided for this category directly, it is marked; the direct provision is listed above.
14.2.3 Grape wines — 28 additives
| Additive | Maximum level | Notes | Citation |
|---|---|---|---|
| Ascorbic acid | GMP | Note 517 The maximum level of the additive in grape wine set as Good Manufacturing Practice must not result in (i) the modification of the natural and essential characteristics of the wine and (ii) a substantial change in the composition of the wine. Some Codex Members further specify the use to be consistent with the Code of Oenological Practice of the International Organisation of Vine and Wine (OIV.) | CXS 192-1995 Table One, INS 300, food category 14.2.3 |
| Calcium sorbate | 200 mg/kg | Note 42 As sorbic acid. | CXS 192-1995 Table One, INS 203, food category 14.2.3 |
| Carbon dioxide | GMP | Note 60 The CO2 content in finished still wine shall not exceed 4000 mg/kg at 20o C. | CXS 192-1995 Table One, INS 290, food category 14.2.3 |
| Citric acid | GMP | Note 517 The maximum level of the additive in grape wine set as Good Manufacturing Practice must not result in (i) the modification of the natural and essential characteristics of the wine and (ii) a substantial change in the composition of the wine. Some Codex Members further specify the use to be consistent with the Code of Oenological Practice of the International Organisation of Vine and Wine (OIV.) | CXS 192-1995 Table One, INS 330, food category 14.2.3 |
| Dimethyl dicarbonate | 200 mg/kg | Note 18 As added level; residue not detected in ready-to-eat food. | CXS 192-1995 Table One, INS 242, food category 14.2.3 |
| Erythorbic acid | GMP | Note 517 The maximum level of the additive in grape wine set as Good Manufacturing Practice must not result in (i) the modification of the natural and essential characteristics of the wine and (ii) a substantial change in the composition of the wine. Some Codex Members further specify the use to be consistent with the Code of Oenological Practice of the International Organisation of Vine and Wine (OIV.) | CXS 192-1995 Table One, INS 315, food category 14.2.3 |
| Fumaric acid | GMP | Note 517 The maximum level of the additive in grape wine set as Good Manufacturing Practice must not result in (i) the modification of the natural and essential characteristics of the wine and (ii) a substantial change in the composition of the wine. Some Codex Members further specify the use to be consistent with the Code of Oenological Practice of the International Organisation of Vine and Wine (OIV.) | CXS 192-1995 Table One, INS 297, food category 14.2.3 |
| Gum arabic (Acacia gum) | GMP | Note 517 The maximum level of the additive in grape wine set as Good Manufacturing Practice must not result in (i) the modification of the natural and essential characteristics of the wine and (ii) a substantial change in the composition of the wine. Some Codex Members further specify the use to be consistent with the Code of Oenological Practice of the International Organisation of Vine and Wine (OIV.) | CXS 192-1995 Table One, INS 414, food category 14.2.3 |
| Lactic acid | GMP | Note 517 The maximum level of the additive in grape wine set as Good Manufacturing Practice must not result in (i) the modification of the natural and essential characteristics of the wine and (ii) a substantial change in the composition of the wine. Some Codex Members further specify the use to be consistent with the Code of Oenological Practice of the International Organisation of Vine and Wine (OIV.) | CXS 192-1995 Table One, INS 270, food category 14.2.3 |
| Lysozyme | 500 mg/kg | — | CXS 192-1995 Table One, INS 1105, food category 14.2.3 |
| Malic acid | GMP | Note 517 The maximum level of the additive in grape wine set as Good Manufacturing Practice must not result in (i) the modification of the natural and essential characteristics of the wine and (ii) a substantial change in the composition of the wine. Some Codex Members further specify the use to be consistent with the Code of Oenological Practice of the International Organisation of Vine and Wine (OIV.) Note 510 Including malic acid L-. | CXS 192-1995 Table One, INS 296, food category 14.2.3 |
| Mannoproteins from yeast cell walls | 400 mg/kg | — | CXS 192-1995 Table One, INS 455, food category 14.2.3 |
| Metatartaric acid | 100 mg/kg | — | CXS 192-1995 Table One, INS 353, food category 14.2.3 |
| Nitrogen | GMP | Note 59 For use as a packaging gas only. | CXS 192-1995 Table One, INS 941, food category 14.2.3 |
| Potassium metabisulfite | 350 mg/kg | Note 44 As residual SO2. Note 103 Except for use in special white wines at 400 mg/kg. | CXS 192-1995 Table One, INS 224, food category 14.2.3 |
| Potassium polyaspartate | 100 mg/kg | — | CXS 192-1995 Table One, INS 456, food category 14.2.3 |
| Potassium sorbate | 200 mg/kg | Note 42 As sorbic acid. | CXS 192-1995 Table One, INS 202, food category 14.2.3 |
| Potassium sulfite | 350 mg/kg | Note 44 As residual SO2. Note 103 Except for use in special white wines at 400 mg/kg. | CXS 192-1995 Table One, INS 225, food category 14.2.3 |
| Sodium bisulfite | 350 mg/kg | Note 44 As residual SO2. Note 103 Except for use in special white wines at 400 mg/kg. | CXS 192-1995 Table One, INS 222, food category 14.2.3 |
| Sodium carboxymethylcellulose | GMP | Note 517 The maximum level of the additive in grape wine set as Good Manufacturing Practice must not result in (i) the modification of the natural and essential characteristics of the wine and (ii) a substantial change in the composition of the wine. Some Codex Members further specify the use to be consistent with the Code of Oenological Practice of the International Organisation of Vine and Wine (OIV.) | CXS 192-1995 Table One, INS 466, food category 14.2.3 |
| Sodium metabisulfite | 350 mg/kg | Note 44 As residual SO2. Note 103 Except for use in special white wines at 400 mg/kg. | CXS 192-1995 Table One, INS 223, food category 14.2.3 |
| Sodium potassium tartrate | GMP | Note 517 The maximum level of the additive in grape wine set as Good Manufacturing Practice must not result in (i) the modification of the natural and essential characteristics of the wine and (ii) a substantial change in the composition of the wine. Some Codex Members further specify the use to be consistent with the Code of Oenological Practice of the International Organisation of Vine and Wine (OIV.) | CXS 192-1995 Table One, INS 337, food category 14.2.3 |
| Sodium sulfite | 350 mg/kg | Note 44 As residual SO2. Note 103 Except for use in special white wines at 400 mg/kg. | CXS 192-1995 Table One, INS 221, food category 14.2.3 |
| Sodium tartrate | GMP | Note 517 The maximum level of the additive in grape wine set as Good Manufacturing Practice must not result in (i) the modification of the natural and essential characteristics of the wine and (ii) a substantial change in the composition of the wine. Some Codex Members further specify the use to be consistent with the Code of Oenological Practice of the International Organisation of Vine and Wine (OIV.) | CXS 192-1995 Table One, INS 335(ii), food category 14.2.3 |
| Sodium thiosulfate | 350 mg/kg | Note 44 As residual SO2. Note 103 Except for use in special white wines at 400 mg/kg. | CXS 192-1995 Table One, INS 539, food category 14.2.3 |
| Sorbic acid | 200 mg/kg | Note 42 As sorbic acid. | CXS 192-1995 Table One, INS 200, food category 14.2.3 |
| Sulfur dioxide | 350 mg/kg | Note 44 As residual SO2. Note 103 Except for use in special white wines at 400 mg/kg. | CXS 192-1995 Table One, INS 220, food category 14.2.3 |
| Tartaric acid | GMP | Note 517 The maximum level of the additive in grape wine set as Good Manufacturing Practice must not result in (i) the modification of the natural and essential characteristics of the wine and (ii) a substantial change in the composition of the wine. Some Codex Members further specify the use to be consistent with the Code of Oenological Practice of the International Organisation of Vine and Wine (OIV.) | CXS 192-1995 Table One, INS 334, food category 14.2.3 |